Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!
In following tradition, I put off making Dutch Crunch bread for a long, long time. I'm so indecisive - what kind of rolls would I make? What would I put on my sandwich? Should I make a loaf or little rolls?
And then I started looking at posts from other members who had already made theirs. Everyone has an opinon and I am even more indecisive. Put the paste on before the 2nd rise? Or after? Thick? or Thin? What if it burns before the bread is cooked through? Dios mio!
The biggest challenge with this particular month was searching for a rare ingredient. I was sure I'd be able to find rice flour at the Co-op, but alas, there was none! I ended up buying some at a cool international market in Blacksburg, but apparently this is much easier to find in other parts of the country.
Soft White Rolls
1 tablespoon active dry yeast
.25 cup warm water
1 cup warm milk
1.5 tablespoons sugar
2 tablespoons vegetable or canola oil
1.5 teaspoons salt
4 cups all purpose flour
1. In the bowl of a stand mixer, combine yeast, water, milk and sugar. Stir to combine and let sit about 5 minutes, or until the mixture is bubbly.
2. Add oil, salt and 2 cups of flour to the yeast mixture. Use the dough hook attachment or a wooden spoon to mix until the dough begins to come together. Add remaining flour .25 cups at a time, until the dough pulls away from the sides of the bowl.
3. Turn out onto a lightly floured surface and kneed about 4 minutes, or until the dough is smooth and elastic.
4. Place dough in a lightly oiled bowl, cover with a towel and let sit in a warm place about 1 hour or until doubled in size.
5. After the dough has risen, turn it out onto a lightly floured surface and divide into 6 equal portions (for rolls) or 2 equal portions (for loaves). Shape dough, cover with plastic wrap, and let rise another 15 minutes while you prepare the topping.
6. Coat the top of each roll with the topping and place directly in the oven, preheated to 380 degrees. Bake 25-30 minutes, or until well-browned.
Dutch Crunch Topping
2 tablespoons active dry yeast
1 cup warm water
2 tablespoons sugar
2 tablespoons oil
.5 teaspoon salt
1.5 cups rice flour
1. Combine all ingredients in a large bowl and beat with a whisk to combine. The consistency should be spreadable but not too runny. Let stand 15 minutes, or more for a thicker paste.
2. Coat the top of each roll or loaf using a spoon or knife. Err on the side of too much coating, or you won't see the proper cracking. It's delicious, so the more the merrier.